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1
Preheat the oven to 350 degrees F.
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2
Wash and dry the baking potatoes.
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3
Bake the potatoes in the oven until done, about 45 to 60 minutes.
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4
Allow to cool for 10 minutes and then split in half lengthwise to release steam.
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5
When cool to the touch, use a fork to mash and fluff the potatoes.
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6
Place in a mixing bowl.
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7
Discard potato skins.
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8
Preheat the deep-fryer to 350 degrees F.
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9
In a large saute pan, heat the ghee.
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10
Sweat the onions, garlic, jalapeno, and peas for about 1 minute, or until glossy.
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11
Add the ginger, cumin, and coriander.
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12
Cook another 20 seconds.
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13
Pour over the mashed potato.
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14
Season with salt and pepper.
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15
Stir and taste to correct seasoning with salt, pepper, and sugar.
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16
Stir in cilantro.
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17
Allow to cool completely before shaping into samosas.
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18
To form the samosas, take a generous tablespoon of the filling and with your hand form a cone shape.
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19
Place on top of the wonton wrapper, at an angle.
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20
Beat together the egg and water to make an eggwash.
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21
Eggwash the edges of the wrapper and proceed to roll wrapper around the filling, making sure that the top flap is folded to secure filling.
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22
Repeat process until you have used up all the filling.
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23
Deep-fry the samosas until done, golden and crisp.
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24
Serve with Tamarind and Date Chutney.
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25
In a large saucepan, combine the tamarind pulp, dates, 1 cup sugar, and 6 cups water.
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26
Bring to a boil, and then lower to a simmer.
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27
Cook mixture until tamarind paste has dissolved into the water, about 1 hour, stirring every now and then.
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28
Pass mixture through a food mill.
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29
Discard the pulp.
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30
Pass the puree through a chinois or fine strainer.
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31
Return the puree to the saucepan.
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32
Add the remaining 1 cup sugar and 4 cups water.
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33
Stir and bring to a boil, then lower to a simmer.
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34
Reduce until thickened.
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35
Transfer to a non-reactive container and allow to cool completely.
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36
Refrigerate until needed.
